I hope everyone had a wonderful and safe Independence Day! It was the best 4th of July of my whole life, and hands-down the best day Joshua’s ever had period. I want to share some photos but will be doing that tomorrow.
Today I have a simple crockpot meal that is great any time of year, because in summer, it doesn’t heat the kitchen, and in winter, it’s just nice to have something hot and ready at the end of a cold day. I got this recipe from my friend, Holly, who actually had posted it in response to a mutual friend’s request for crockpot recipes on Facebook. I nabbed it and made it soon after because I’d just made my own apricot jam. These were very satisfying and tasty. Hope you enjoy, and stay cool!
Sweet Salsa Slow Cooker Meatballs
1 (26 oz) bag frozen meatballs
3 bell peppers in different colors, sliced (optional)
1 (24 oz) jar salsa
1 (18 oz) jar apricot preserves
Place the meatballs in the bottom of your slow cooker and layer the bell peppers over, if you’re using them. Whisk the salsa and apricot preserves together in a bowl, and pour over the top. Cover and cook on low until heated through, 6-8 hours. Holly suggests serving over rice or with mashed potatoes and green beans.
Recipe source: adapted from Holly W.